I have to admit the traditional American Easter celebration with bunnies, egg hunts and such still feels new to me. As much as I grew up with both the U.S. and Salvadoran traditions, in El Salvador Easter week was Semana Santa; and that meant a week of beach and religious celebrations.

This is honestly the first year we’ve gone all out with a visit from the Easter bunny, an egg hunt and, claro, learning how to make cascarones (confetti Easter eggs)! My girl is so privy now of the celebration because of all the input from preschool and she came home last week asking why the Bunny had never visited her house. So this year, it visited.

She also had a blast dyeing eggs, filling them with confetti and smashing them over our heads. I truly love making cascarones because at least I feel the eggs serve some type of purpose. I really have no idea what you’re supposed to do with a batch of hard-boiled, beautifully colored eggs once their use is over? Please enlighten me!

In any case, we’ve had a blast adopting this “new” tradition for our bicultural family and my girl can expect many more years of Easter bunny visits, baskets with chocolate and fun cascarones action.

Speaking of cascarones, last year Roxana wrote a post about her first time making cascaroneswith her kids and taught us how to do them. Well, that post was found by an Associated Press reporter, she interviewed Roxana and wrote a story titled “Cascarones: Latin American tradition of confetti-filled eggs expands in US” which ended up in publications such as the Washington Post and the Houston Chronicle! Now, how’s that for keeping our traditions alive?

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Hi Ana-
I saw this post and I know it’s a little late for a reply. However, I wanted to help and answer your question. What do you do with the colored, boiled eggs when Easter is over= You can eat them as boiled eggs (huevos pasados) or make deviled eggs for the Easter meal.

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Alicia Maher was born in El Salvador and resides in Los Angeles CA since 1986. She learned to cook at a young age authentic Salvadoran food from her grandmother, great aunts, aunts and her Salvadoran friends. For almost thirty years Alicia has passionately carried and shared her country and ancestors’ culinary traditions with family and friends. In her cookbook Delicious El Salvador: 75 Authentic Recipes for Traditional Salvadoran Cooking, she sets out to preserve and teach El Salvador’s home cooking history, flavors and dishes to future generations. She is also the former owner of two full service bakeries in the Los Angeles area, and has taught private cooking classes for the last five years. Before moving to Southern California, Alicia lived in Israel and Washington, D.C. She graduated from UCLA in 1992 with a BA in Art History. Alicia has been married to Joseph since 1988; they are the parents of three sons. Delicious El Salvador: 75 Authentic Recipes for Traditional Salvadoran Cooking is her first book.